Polenta (Made in Microwave!!!) - xpost

[Guest guest]

This works! No more burnt arms from splattering cornmeal. Polenta is FINE made

in the microwave!!! Enjoy, Brenda

 

 

* Exported from MasterCook *

 

Polenta (Made in Microwave!!!)

 

Recipe By :The Well-Filled Microwave Cookbook by Victoria Wise & Susanna

Hoffman (1996)

Serving Size : 4 Preparation Time :0:00

Categories : Polenta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup polenta -- (yellow cornmeal)

2 1/4 cups water

1/2 teaspoon salt -- [or more]

2 tablespoons butter

 

Total Cooking Time: 6 to 8 minutes

 

Place the cornmeal, water, and salt in a medium-size bowl or deep dish. (All

grains expand when cooking, so be sure to use a dish or bowl twice as high as

the cornmeal and water mix in Step 1.)

 

Microwave, uncovered, on HIGH for 3 minutes, until the mixture begins to

thicken. Stir, then continue to microwave, uncovered, on HIGH for 3 to 5 minutes

more, or until you have the consistency desired.

 

Stir in the butter. Serve right away or let stand until firm, then cut into

squares.

 

Polenta firms as it sits and sets to cutting texture after 30 minutes. It keeps

well in the refrigerator for refrying next day. Or make a batch a day or so

ahead to fry or grill when you are ready.

 

1 1/2 cups polenta with 4 1/2 cups water serves 8. If you make even larger

quantities, microwave the polenta for 5 minutes, stir, then cook for 5 to 6

minutes more, until it is as thick as you want.

 

Brenda's review: This works! (I cooked 3, then 5 minutes and it was just as

good, if not better, than the kind I've made on the stove top for years.) Double

the recipe next time! As usual, we ate some in bowls (sprinkled with some

garlic salt or plain -- the butter is already melted in so we didn't need any

more patted on top like we always do), then took what was left and spread it in

a small, sprayed pan to setup for microwaving or frying later. There wasn't

much left to spread...we had lots of 'testing' to do. This is a keeper. No

more beating hot cornmeal and water while the hot lava-like mixture splats your

hands and arm! Easy and does come out lighter feeling than when made on stove

top.

 

S(KitchenTested, typed & posted by):

" BrendaAdams "

 

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Per Serving (excluding unknown items): 238 Calories; 6g Fat (23.5% calories from

fat); 5g Protein; 40g Carbohydrate; 5g Dietary Fiber; 16mg Cholesterol; 329mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Fat.

 

NOTES : In Italy, polenta, a fine-ground yellow cornmeal, is boiled in water

with butter and often grated cheese to make a soft, mashed potato-like side dish

that goes with chops, roasts, sautes, stews and sauces. Once cooked and cooled,

polenta can be cut into squares or wedges and crisped in a skilled or on a

griddle. Made on the stove top, polenta demands a double boiler or heavy pot,

constant stirring, and close to an hour's time. In the microwave, on the other

hand, it takes a trouble-free 6 to 8 minutes. An advantage is that American

cornmeal does not turn out as light and feathery on the stove top as imported

Italian kind. In the microwave it does, and either sort emerges lump-free.